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Old 05-03-2007, 02:06 PM   #11
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Always when I bake.

I use a more modified mise en place when cooking -- certainly nothing as thorough as Andy. For example, I don't generally measure spices/salt at all, as my fingers and palm are very accurate. I often have separate piles of things on my cutting board.

Less is not more. More is more and more is fabulous.
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Old 05-03-2007, 04:25 PM   #12
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Oh, definately! I'm too ADD not to!

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Old 05-03-2007, 04:41 PM   #13
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When our darling 6 year old grand daughter comes to visit I teach her to cook in that way.
Hands washed; hair tied back

All the ingredients and cooking utensils needed assembled on the work top and then away we go!

She loves doing the washing up too!
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Old 05-03-2007, 04:53 PM   #14
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My kitchen is not that big. I have a small area between the sink and refrigerator where I assemble things and the pantry ingredients are nearby. I would have a big mess if everything was out at once. I clean as I go, too.
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Old 05-03-2007, 05:04 PM   #15
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Originally Posted by Andy M.
As an addendum, in addition to preparing mise en place, I line up the containers on the counter next to the stove in the order they are going to be used. That's a big help, especially with Asian dishes and wok cooking where things happen fast so there's no time to go back to the recipe for what's next.
I line up my things too for those very same fast-cooking dishes. If it takes more than one row the second row gets started in the back, left-hand corner. I work from left to right, I guess like reading.

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 05-03-2007, 05:49 PM   #16
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I do it and when I have company it goes even further such as serving platters and serving utencils etc.
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Old 05-03-2007, 05:58 PM   #17
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I've always used this method, although I don't pre-measure my seasoning. I don't really like dirtying all those dishes. But I do get out everything I need, and get all the prep work done that I can. I use cheap paper plates to hold my chopped or grated items, and meats go on a foil-covered baking sheet, which allows me to throw most of the mess away!

Like Katie, I was taught to clean up as I go along. That's sure a lot easier than facing all that mess at once!
We get by with a little help from our friends
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Old 05-03-2007, 06:24 PM   #18
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Originally Posted by Constance
I don't really like dirtying all those dishes.
Connie, instead of using bowls for smaller quantities, how about using paper muffin pan liners?
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 05-03-2007, 07:10 PM   #19
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Nope, I rarely use mise en place, other than to maybe chop up a few things before I start to cook. I'm too impatient and spontaneous to bother.

I grab stuff out of the fridge, cabinets or pantry as I get to it in the recipe, toss in what I need, then put it right back. Makes cleaning up a snap.

I almost always make a new recipe whenever I cook, and at least half the time, I haven't read through the whole recipe before I start making it. :-)Good thing I have an excellent larder!

But once or twice a year, I have to run to the store in the middle of a recipe.

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Old 05-03-2007, 07:29 PM   #20
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I use dixie cups for the smaller amounts or make piles on the cutting board if there are just a few items.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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